Directions

Preheat the oven to 425ºF.

To prepare crust, combine the flour and salt in a bowl. Add butter and mix with a pastry blender until the mixture has a crumbly, cornmeal-like texture.

Lightly beat the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring with a fork until the dough barely holds together. Squeeze some of the dough between your fingers. It should hold together without being sticky. If it is too dry and crumbly, add additional tablespoon ice water as needed.

Gather the dough into a ball and roll out on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, transfer the dough to the tart pan. Lightly press into pan and trim edges. Gently dock the bottom of the crust with your fingertips or a fork.

Spread an even layer of mustard over the bottom of the tart dough. Arrange the tomatoes over the mustard in a single, even layer. Lightly drizzle with olive oil, sprinkle with some chopped fresh herbs, then arrange the goat cheese on top. Top with more fresh herbs, then a light drizzle of honey, if using.

Bake 30 minutes for a large tart, 20-25 or so for tartlets, or until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.

Remove from oven and allow to cool slightly before slicing and eating.